Mix all of these together, adding the milk (or cream) last. Warming the mixture in a saucepan aids with the dissolution of the sugar and salt. Marinate the steaks in this for at least half an hour (metric: 30 minutes) or even overnight.

I recommend grilling steaks on a hot grill, and brushing the residual marinade over them as they cook, turning every two minutes or so. This marinade also works great as a sautee mixture for mushrooms, which can be spooned over the steaks when served to accentuate the taste.